Lively and tangy mango salsa offers a refreshing twist on these easy fish tacos.

Total Time: 30 minutes

Servings: 4



  • 1 1/2 cups mango, pitted, peeled and diced
  • 1/4 cup green pepper, diced
  • 1/4 cup red onion, minced
  • 1 tablespoon jalapeno pepper,diced
  • 1/4 teaspoon ground cumin
  • 2 tablespoons fresh cilantro, minced


  • 8 corn tortillas
  • 1 pound flaky white fish (such as tilapia or catfish)
  • 1 tablespoon black peppercorns
  • 1 bay leaf
  • 2 cups shredded romaine lettuce


  1. To prepare salsa, toss mango, green pepper, onion, jalapeno, cumin and cilantro in a mixing bowl with lime juice and season with salt and pepper. Salsa may be prepared up to a day in advance, to allow flavors to combine.
  2. While the salsa sits, prepare the fish. Fill a wide skillet with an inch of water or vegetable broth and add the bay leaf and peppercorns. Bring it to a boil and gently add the fish fillets. Reduce heat to a gentle simmer, cover the pan and cook the fish through, about 10 minutes. Use a metal spatula to remove the cooked fish from the skillet and when cool enough to handle, break up the fish into small pieces and distribute it evenly among the tortillas. Top each tortilla with a heaping tablespoon of the salsa and some shredded lettuce. Fold the tortilla over the fillings and enjoy.

Serving Suggestion

Cilantro-seasoned rice, guacamole, tortilla chips and a light ale bring out the bright, bold flavors of this dish. Substitute shredded leftover chicken or baked tofu for the fish, for a quick change of pace.

Nutritional Information

Calories: 326, Fat: 4 g, Cholesterol: 60 mg, Sodium: 116 mg, Carbohydrate: 43 g, Dietary Fiber: 6 g, Protein: 32 g